Blood Orange Posset; Blood Orange Granita
With potentially more snow to come it’s fairly hard to believe that once we had sun…Having said that, there are blood oranges, so who needs sun!?? My favourite topic (not really true), the weather, but it does determine the seasons, my mood and the food I cook.
Blood oranges brighten up my day and having that fabulous luxury in the deepest darkest winter, with the beauty and colour of the blood orange that makes cooking just that little bit easier and, well prettier to say the least. The taste is just as magnificent, the sharp citrus with the a hint of the flavouring of raspberry. It can be all in my mind as they say, but then that is exactly what I taste and my opinion.
Blood Oranges are a variety of orange with unusual red coloured flesh. They are smaller than common oranges. The red coloured flesh is due to the presence of anthocyanins, pigments that are usually found in flowers and rarely in fruits, apart from this particular variety.
This recipe is a play on traditional jelly, custard and ice cream, with a bit more of a sophisticated twist. The custard is the orange posset, the ice cream is the blood orange granita and well the jelly, that is a deliciously simple blood orange jelly.
A few definitions:
Granita is flavoured water/ juice that is frozen and after every hour or so the ice crystals is stirred to form ice granules rather than one solid lump. The difference between sorbet and granita is that granita granulated ice crystals where as sorbet has a smooth cream like texture without real cream added.
Posset is boiled cream that is set using fruit juice with a low pH (2.0 – 3.2) and high acidity level such as orange and that is refrigerated to temperatures below 8 °C . This mixture will set naturally once boiled and refrigerated without the help of gelatine or other setting agents. The mixture will not retain its set state once stirred, and if it comes to room temperature, temperatures over 8 °C the posset could return to liquid state.
For the Blood Orange Granita
- 500ml blood orange juice
- 75g caster sugar
- 50ml water
- 25ml lime juice
For the Orange Posset
- 600ml double cream
- Juice and zest of 2 oranges
- Juice and zest of one lemon
- 150g caster sugar
For the Blood Orange Jelly
- 250ml blood orange juice
- 50g caster sugar
- 2 leaves of gelatine
For the Orange Sable
- 160g unsalted butter, room temperature
- 80g icing sugar
- Zest of 2 oranges
- 1teaspoon of orange juice
- 1 large free-range egg yolk
- 150g plain flour
- 50g corn flour
- Wild sumac
- 1 tablespoon caster sugar baking
First make the granita: Dissolve the sugar and water over low heat, once boiling simmer for 2 minutes, remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour for the first three hours. Freeze for about 6 - 7 hours and continue the stirring until desired large flaked crystals have formed.
While the granita is freezing make the posset: In a small saucepan bring the cream, sugar, juice and zest to a gentle simmer over low heat, stir to dissolve the sugar. Let the cream simmer for 5 minutes, pass the cream through a fine sieve and pour it into a container, refrigerate to set. This should take about 4 hours to set completely.
While the posset is setting make the jelly: bloom the gelatine in cold water. Dissolve the sugar in the juice over low heat, once boiling remove from the heat, add the bloomed gelatine, stir and pass through a fine sieve, pour into a the chosen serving dishes and refrigerate to set, about 2 – 3 hours.
While the jelly is setting make the sable: cream the butter, sugar and orange zest until pale and fluffy, add the egg yolk and orange juice and cream until incorporated. Fold the flour and corn flour, do not over work the mix. Transfer the dough onto clingfilm, press into a flat square, refrigerate for 1 hour.
Preheat the oven to 170°C. Between two sheets of parchment roll the sable paste out to 2mm thickness, cut them into 2cm x 8 cm long fingers, transfer the biscuits to a lined baking tray and sprinkle with sumac. Bake for 8 – 10 minutes, until just cooked, still pale in colour, dust with caster sugar once it comes out of the oven. Transfer the biscuits to a cooling rack and leave to cool completely.
Serve the jellies with a spoonful of the orange posset on the one side and a spoon full of granita on the other, place a sable biscuit on top and serve immediately.
Serves 8/ 10